Easter Eggs

By Scott Marley

Daffodils are blooming, little chicks are pecking their way free and the trees are regaining their foliage. Yes, it's Spring again... or more importantly Easter: a time of year where you can contently stuff yourself silly. However if you refuse to cave into commercialism and buy an overpriced ultra-hollow chocolate egg, then why not consider one of the following recipes. They're fun to make and more importantly fun to eat. Easter Egg Candies Ingredients 1 lb Confectioners sugar 2 tb Water 1 tb Light corn syrup 1 tb Butter; softened 1 ts Vanilla 1/4 ts Salt 1/4 ts Almond extract 1 pinch Cream of tartar 1 1/3 cups Flaked coconut 8 squares of cooking chocolate for coating To Make Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate in a pot over low heat. Cool a little and then coat the Easter eggs. Easter Party Cake Ingredients 1/4 cup butter 1/4 cup shortening 1 cup white sugar 1 3/4 cups sifted cake flour 2 1/2 teaspoons baking powder 1/3 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 egg whites, stiffly beaten 1 cup white sugar 2 tablespoons water 1/2 teaspoon vanilla extract 1/8 teaspoon cream of tartar 2 egg whites 2 drops red food colouring 1/2 cup candy-coated milk chocolate eggs 1 cup flaked coconut 4 drops green food colouring To Make Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food colouring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food colour in the bag and shake until desired consistency is achieved. Hot Cross Buns Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season. This recipe will make 2 1/2 dozen buns. Ingredients 2 packages active dry yeast (1/4 ounce each) 1/2 cup warm water 1 cup warm milk 1/2 cup sugar 1/4 cup softened butter or margarine 1 teaspoon vanilla 1 teaspoon salt 1/2 teaspoon ground nutmeg 6 1/2 to 7 cups all-purpose flour 4 eggs 1/2 cup dried currents 1/2 cup raisins 2 Tablespoons water 1 egg yolk icing: 1 cup confectioner's sugar 4 teaspoons milk or cream Dash of salt 1/4 teaspoon vanilla To Make Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375º; F. for 12 to 15 minutes. Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily. When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

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